Peanut Butter Chocolate Chip Bacon Cookies

I got this great recipe from the Food Network online. I got invited to a “bacon theme” shindig last weekend, and knew immediately that I wanted to bring bacon cookies like Mark and I had in New York a couple years ago. I thought peanut butter was a genius addition, and I was definitely right.


These are sweet & salty and just a little bit different.

I used peanuts with sea salt; you could also try honey roasted. When I make these again, I think I’ll make them smaller and that I’ll add more chocolate chips and cinnamon. Also, I’ll really ball them up tightly and then flatten them into thinner cookies than I did here.

bacon cookies copy

Peanut Butter Chocolate Chip Bacon Cookies


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • Pinch of chipotle or ancho chile powder (optional)
  • 1/4 teaspoon kosher salt
  • 5 strips bacon (1/3 pound)
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup peanut butter (preferably creamy)
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup roughly chopped peanuts
  • 1/3 cup semisweet chocolate chips


Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.Cook the bacon in a large skillet over medium heat until crispy, then transfer to a paper towel lined plate. Keep the drippings as you’ll use them in a moment.
Once cool, crumble the bacon, discarding (by mouth?) any chewy bits or fat. Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about a minute.
Beat in the granulated and brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
Reduce the mixer speed to low; add the flour mixture gradually, scraping down the bowl if needed, until just combined — don’t over mix.
Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon. Form the dough into 12 balls and arrange 2 inches apart on the baking sheets. Flatten with your fingers, as the cookies will not spread in the oven. Press the reserved bacon and chocolate chips onto the top.
Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Serve fresh!






Optional adjustments:

  • You can leave out the peanuts and add in more chocolate chips.
  • You can bake the bacon in the oven instead of in a pan on the stovetop, to avoid splatter and the smell of bacon all over your house.
  • You can omit the chili powder (or, conversely, double it to pump up the kick)!
  • Whole wheat flour substitutes well.


It’s important to note that these don’t keep as long as regular cookies because of the bacon (as if they’d hang around very long anyway!)

Another tip: Make sure you use creamy peanut butter and not chunky, which can make the cookies too bulky. My favorite brand is Teddie’s, which is made just a couple miles from my house, in Everett, Mass. Once you have this natural brand, carried at major supermarkets, I swear you’ll never go back to Skippy! 

Original Recipe at FoodNetwork.com.

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